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It always amazes me how delicious these tender zucchini flowers are. Instead of frying them (which is magical) I tried baking instead …. I was not disappointed.
Baked Stuffed Squash Blossoms
Serves: 4
1/2 cup part-skim ricotta cheese
1 tablespoon chopped fresh basil
3 tablespoons finely chopped roasted red pepper
3/4 cup shredded part-skim mozzarella cheese, divided
kosher salt
16 squash blossoms, cleaned and dried
1/2 cup marinara sauce
Preheat oven to 350-degrees F. Spray a 8×8 square baking dish with nonstick spray. Combine ricotta, basil, roasted pepper and 1/4 cup of mozzarella in a small bowl. Season with a pinch of salt and mix gently to combine.
Transfer the cheese mixture to a resealable plastic bag and cut off one of the corners so that the filling can be squeezed out. Gently pull away the leaves of each blossom and squeeze in some filling. Close the petals and gently twist at the top to seal; place in a prepared baking dish and repeat with remaining flowers. Top with marinara sauce and remaining cheese. Bake for 10 to 15 minutes or until cheese is melted and bubbly.
Calories: 129; Total Fat: 7 grams; Saturated Fat: 3 grams; Total Carbohydrate: 8 grams; Protein: 8 grams; Sodium: 357 milligrams; Cholesterol: 19 milligrams Fiber: 2 grams
The ideal recovery meal? Does it exist?! This recipe checks all the boxes!
There’s no low-cal ingredients in this recipe — moderation is the key!! Makes 1 cup 6 ounces dark chocolate 1/3 cup heavy cream 1 tablespoon
Serves: 8 Ingredients: 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil ½ cup low sodium vegetable broth or water 2 pounds parsnips, scrubbed
A meal prep wonder that is DASH diet friendly.
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© 2023 Dana White Nutrition, Inc.
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2 Responses
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